3 cups self-rising flour
2 teaspoons baking powder
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 cup butter
7/8 cup milk
1/4 cup butter
1 teaspoon garam masala (optional)
1 tablespoon curry paste (optional)
2 onions, finely chopped
4 cloves garlic, crushed
2 pounds minced leg of lamb
3 dashes Worcestershire sauce
2 tablespoons brandy
2 tablespoons port wine
salt and pepper to taste
1 (10 ounce) package frozen green peas, thawed
1 cup water
1/4 cup all-purpose flour
2 tablespoons milk
3/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish.
To Make Scone Topping: Combine flour, baking powder, 1/4 cup parmesan, and salt in a large bowl. Mix well. Cut in butter or margarine until mixture is crumbly. Add milk and stir just until dough forms a ball.
Turn dough onto a floured surface and knead until smooth. Roll out to 1 inch thick and cut out 12 4-inch circles. Place circles on a lightly floured plate or baking sheet and set aside in refrigerator.
To Make Filling: Heat a large skillet over medium heat. Melt 1/4 cup butter or margarine. If using garam masala and curry paste, add them now. Add onions to pan and stir gently. Saute onions until soft, about 3 minutes. Add garlic and saute for 5 more minutes, taking care not to burn garlic.
Add lamb, Worcestershire sauce, brandy, port, and salt and pepper. Saute until lamb is cooked through, stirring frequently. Add peas to skillet and stir.
In a small bowl, whisk together water or red wine and 1/4 cup flour. Add to lamb mixture. Simmer for 5 minutes, stirring frequently.
Spread lamb mixture into greased casserole dish. Cover with circles of scone dough, letting circles just meet at the edges but leaving room for steam to escape. Brush dough with milk, then sprinkle with parmesan cheese.